Best 6 Roasted Rack Of Lamb With Orange Sauce And Middle Eastern Spices Recipes

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Indulge in a culinary journey with our succulent roasted rack of lamb, a masterpiece that harmonizes the richness of lamb with the vibrant flavors of orange sauce and exotic Middle Eastern spices. This regal dish is a centerpiece for special occasions, offering a sensory experience that will tantalize your taste buds. Complementing this main course are three delectable recipes: a refreshing orange sauce that adds a burst of citrusy sweetness, a flavorful Middle Eastern spice blend that infuses warmth and depth, and a simple yet elegant roasted vegetable medley that adds a touch of vibrant color and freshness. Prepare to embark on a culinary adventure that will transport you to the heart of the Middle East.

Let's cook with our recipes!

ROASTED RACK OF LAMB



Roasted Rack of Lamb image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 6

Grated zest of 2 lemons
2 tablespoons chopped fresh rosemary
1/4 cup kosher salt
Pinch of sugar
2 8-bone racks of lamb, chine bone removed, frenched
1/4 cup canola oil

Steps:

  • Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
  • Preheat the oven to 300 degrees F.
  • Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
  • Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

PERSIAN-SPICED LAMB SHANKS



Persian-Spiced Lamb Shanks image

Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you're in a hurry. However, with a little planning, you'll find it's the shank of the lamb that deserves the most praise. Careful, slow simmering will coax lamb shanks to a flavorful succulence unlike the other cuts. Lamb shanks are versatile, too, easily adaptable to recipes from many different cuisines. This heady Persian spice mixture yields a braise that is complex and nuanced, yet the flavors are balanced, with subtle hints of orange, lime and rosewater. Basmati rice is the perfect accompaniment. Prepare the lamb shanks up to 2 days before serving, if desired. Refrigerate them covered in broth and reheat for 30 minutes in a 350 degree oven or over gentle heat on the stovetop.

Provided by David Tanis

Categories     dinner, roasts, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

4 meaty lamb shanks (ask for the hind shanks), about 4 1/2 to 5 pounds
Salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cardamom
1 teaspoon ground dried rosebuds, optional
1 teaspoon ground black pepper
1 teaspoon turmeric
Vegetable oil
1/4 teaspoon crumbled saffron
Juice of 2 limes, about 4 tablespoons
3 teaspoons rosewater, available from Middle Eastern grocery shops
1 large onion, roughly chopped
1/2 teaspoon ground dried lime, or the zest of 1 fresh lime
Zest of 1 orange, plus 1 tablespoon more for garnish
A few thyme sprigs
2 fresh bay leaves
6 cups hot chicken broth or water
2 tablespoons roughly chopped parsley, for garnish
2 tablespoons roughly chopped mint or dill, for garnish

Steps:

  • Trim any excess fat from lamb shanks and season generously with salt. Mix together the cinnamon, nutmeg, cardamom, rosebuds (if using), black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
  • Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
  • Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350 degrees.
  • Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.
  • Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions). Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
  • Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.

Nutrition Facts : @context http, Calories 791, UnsaturatedFat 28 grams, Carbohydrate 15 grams, Fat 52 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 21 grams, Sodium 1403 milligrams, Sugar 5 grams, TransFat 0 grams

RACK OF LAMB



Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Steps:

  • In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  • Preheat the oven to 450 degrees F.
  • Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

ROASTED RACK OF LAMB WITH ORANGE SAUCE AND MIDDLE EASTERN SPICES



ROASTED RACK OF LAMB WITH ORANGE SAUCE AND MIDDLE EASTERN SPICES image

Categories     Lamb

Yield 8 Servings

Number Of Ingredients 16

Lamb
2 racks of lamb (each 8 to 9 ribs, weighing 1 1/4 to 1 1/2 pounds), rib bones frenched, and meat trimmed of fat and silver skin (see illustrations below)
2 tablespoons vegetable oil
Sauce
2 medium shallots , minced
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
2 teaspoons granulated sugar
3 tablespoons red wine vinegar
1/4 cup orange juice
1 1/2 cups low-sodium chicken broth (canned)
1 tablespoon minced fresh cilantro leaves
Table salt

Steps:

  • Lamb: 1. Adjust oven rack to lower-middle position, place shallow roasting pan or jelly-roll pan on oven rack, and heat oven to 425 degrees. 2. Season lamb with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over high heat until shimmering. Place racks of lamb in skillet, meat-side down in the center of the pan, with ribs facing outwards (see photos below); cook until well-browned and nice crust has formed on surface, about 4 minutes. Using tongs, stand racks up in skillet, leaning them against each other to brown the bottoms; cook until bottom sides have browned, about 2 minutes longer. 3. Transfer lamb to preheated roasting pan. (Begin pan sauce.) Roast until instant-read thermometer inserted into the center of each rack registers about 135 degrees, 12 to 15 minutes, depending on size of rack. Cover meat loosely with foil and let rest about 10 minutes. Carve, slicing between each rib into individual chops, and serve immediately with the sauce. Sauce: 4. Pour off all but 1 1/2 tablespoons fat from skillet used to brown lamb; place skillet over medium heat. Sauté shallots until softened, about 1 minute. Stir in cumin, pepper, cinnamon, cardamom, cayenne, and sugar; cook until fragrant, about 1 minute. Stir in vinegar, scraping up browned bits on bottom of pan. Add orange juice, increase heat to medium-high, and simmer until very thick and syrupy, about 2 minutes. Add chicken broth and simmer until slightly thickened and reduced to about 3/4 cup, 8 to 10 minutes. Off heat, stir in cilantro, season to taste with salt and serve with lamb.

ROASTED RACK OF LAMB



Roasted Rack of Lamb image

I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Provided by JENNINE1980

Categories     Meat and Poultry Recipes     Lamb

Time 40m

Yield 4

Number Of Ingredients 11

½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  • Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  • Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g

ROAST RACK OF LAMB WITH MOROCCAN SPICES



Roast rack of lamb with Moroccan spices image

This fresh-flavoured roast is lightly spiced with a hint of citrus - an ideal dinner for two

Provided by Good Food team

Categories     Main course, Supper

Time 45m

Number Of Ingredients 18

5 tbsp olive oil
1 tbsp harissa paste (use 1½ tbsp if you like it hot)
¼ tsp cumin
¼ tsp turmeric
¼ tsp paprika
¼ tsp ground coriander
20g pack flatleaf parsley , chopped
½ small lemon , juice only
1 rack of lamb (6-8 cutlets, see tip, below)
2 carrots , peeled and cut into chunks
100g couscous
150ml vegetable stock
1 satsuma , juice only
¼ tsp ground allspice
½ x 20g pack of fresh mint , chopped
½ red onion , finely chopped
50g flaked almond , toasted
Greek yogurt , to serve

Steps:

  • Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
  • Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
  • Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
  • Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

Nutrition Facts : Calories 888 calories, Fat 67 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.22 milligram of sodium

Tips:

  • Ensure the rack of lamb is at room temperature before cooking.
  • Generously season the lamb with salt and pepper.
  • Sear the lamb in a hot skillet to create a flavorful crust.
  • Roast the lamb in a preheated oven until it reaches your desired doneness.
  • Let the lamb rest for a few minutes before slicing and serving.
  • Make sure the orange sauce is simmered until it has the desired consistency.
  • Garnish the dish with fresh herbs and pomegranate seeds for a vibrant presentation.

Conclusion:

This roasted rack of lamb with orange sauce and Middle Eastern spices is a delightful and sophisticated dish perfect for special occasions. The lamb is tender and juicy, the orange sauce is sweet and tangy, and the Middle Eastern spices add a warm and aromatic flavor. This dish is sure to impress your guests and leave them wanting more.

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